3/4 cup milk or half and half
3 large eggs
1/4 teaspoon salt
1 teaspoon vanilla extract

1 cup rice crispy or cornflake cereal, crushed in ziplock bag
4 tablespoons canola oil

Directions:

1. Cut each slice of bread into 3 pieces.
2. Place the crushed cereal into a pie plate or medium shallow bowl.
3. In medium size mixing bowl, whisk together the (or milk half-and-half), eggs, vanilla and salt.
4. Pour custard mixture into another pie pan and set aside.
5. Dip bread into mixture, allow to soak for 30 seconds on each side, and then lightly coat in cereal crumbs. 
6. Remove to a wire cooling rack that is sitting in a sheet pan, repeat with remaining bread.
7. Over medium-low heat, melt 1 tablespoon of oil in a 10-inch nonstick fry pan.
8. Place 5 or 6 sticks of bread at a time into the pan and cook until golden brown,
   approximately 2 to 3 minutes per side.
9. Remove from pan and place on serving plate. Repeat with all bread sticks.
   Serve immediately by dipping into a small dish of maple syrup.